What you will need:
- 1 – pork loin (not a tenderloin) about 8 to 10 inches long and 4 inches in diameter
- 1 – link of your favorite cooked sausage (I use Slovaceks jalapeno sausage)
- ½ cup of Texas BBQ Rub
- Worcestershire sauce
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Take the pork loin and with a sharp knife make two cuts thru the center of the loin (length wise) forming an X in the middle of the loin. Take your favorite link of sausage and with a knife make several cuts in the casing of the sausage (this allows the juices of the sausage to flow out of the sausage into the loin as the sausage heats up). Run the link of sausage into the center of the loin where you made the X-cut. Now use the simple 1-2-3 method of applying Worcestershire sauce on the loin then applying Texas BBQ Rub over the entire loin. Simply put the loin of the smoker and cook for approx 3 hours at 200 to 210 degrees. If your smoker is running hotter, say 225 the cooking time will be approx 2 ½ hours. Cook to an internal temperature of 160 degrees. Take the loin off the pit and let it rest for about 15 minutes before slicing. Cut in ¼ inch slices. The slices will look like a bulls-eye with the sausage in the middle of the slice of loin and the juices from the sausage will have run into the loin giving it a great taste internally.